Kimchi Stew

This is a great way to use up kimchi and eat a lot of vegetables.

Very rough proportions:

• three cups of regular old napa kimchi
• four tablespoons of gochujiang (Korean chili paste)
• a teaspoon of Hondashi
• 1/8 cup clam juice if you have it
• 1 bulb crushed garlic
• 2 cans chicken stock
• 3 cups water

Bring all those things up to a boil, then add some or all of the following and simmer until everything's cooked through.

• fresh daikon or daikon kimchi
• slivered onions
• silken tofu cut into large cubes
• 1 bunch spinach or some kind of Asian vegetable
• sliced pork or beef
• seafood galore: scallops, shrimp, fish, mussels, clams, squid, crab, etc.

And a bonus photo, just because cherry tomatoes are in season.